My situation is similar to, but more extreme than:
I am brewing an Old Monster English Barley wine, here is the malt bill:
Batch Size: 11,50 L Boil Size: 13,16 L Estimated OG: 1,110 SG Estimated FG: 1,025 SG Estimated Alcohol by Vol: 11,13 % 2,00 kg Muntons Extra Light DME [Boil for 10 min] Extract 52,49 % 1,00 kg Muntons Extra Light DME (6,0 EBC) Extract 26,25 % 0,23 kg Crystal Malt - 60L (Thomas Fawcett) (118,2Grain 5,91 % 0,23 kg Crushed caramel (6,0 EBC) Grain 5,91 % 0,06 kg Pale Chocholate (550,0 EBC) Grain 1,44 % 0,06 kg Special B Malt (354,6 EBC) Grain 1,44 % 0,25 kg Dextrose (Briess) (2,0 EBC) Sugar 6,56 %
I used the trub from a previous batch for yeast and the fermentation started fast and was very vigorous (and hot, I measured over 35C when the beer was at high krausen, I think this may have ruined the beer, but when I tasted it it tasted quite fine, but maybe with some weird off flavors I am hoping will disappear with aging). I added more wort in stages to not overwhelm the yeast.
My OG was around 1.112, and after 2 weeks of fermentation it is sitting quite steady at 1.045. This is 0.020 higher than what the recipe describes. I'm using WLP002 English Ale as yeast. My secondary only has room for half of my batch, and I will let that batch sit for some months, but the other half should be taken racked from the primary soon.
As I see it I have a few options:
- Bottle now
- Wait another week
- Warm it up (it is sitting at 17C now) and stir to rouse the yeast and wait another week
- Pitch some WLP099 Super high gravity and wait another week
I am quite liking the taste of the sweetness it is at now and do not want any more alcohol in it. How would bottle conditioning work if I bottled at this FG? Would exploding bottles be a problem since the yeast is mostly done?